Department of Food Science & Technology
Courses
| (Semester-I) |
|
(Semester-II) | ||
| Course No. |
Course Title |
|
Course No. |
Course Title |
| 300.1 (I.S) |
Islamic Studies (Compulsory) |
|
300.2 (P.S) |
Pakistan Studies (compulsory) |
| 300.1 (E) |
English (Compulsory) |
|
300.2 (U) |
Urdu / Sindhi / Natural Science (compulsory) |
| FST-301 | General Chemistry |
|
304 | Sub-I – Physics-I |
| 303 (F.M) / (Bio) |
Sub-II Functional Maths (Compulsory) (for the students of Biological Sciences) Biology (Compulsory)(for the students of Physical Sciences) |
|
306 (F.M) / (Bio) |
Sub-II Functional Math (Compulsory) (for the students of Biological Sciences) Biology (Compulsory) (for the students of Physical Sciences) |
| FST-325 | Food Chemistry I |
|
FST-312 | Unit Operations - I |
| FST- 327 | Basic Agriculture (Agronomy, Livestock and Entomology) |
|
FST-328 | Food Chemistry II |
| (Semester-III) |
|
(Semester-IV) | ||
| 400.1 (E) | Communication Skill |
|
400.1 (E) | Computer Applications (Compulsory) |
| FST-403 | Math I |
|
FST-404 | Math II |
| FST-405 | Physics II |
|
FST-412 | Food Engineering II (Heat Transfer) |
| FST-411 | Food Engineering I (Fluid Mechanics) |
|
FST-422 | Applied Statistics |
| FST-427 | Food Biochemistry and Enzymology |
|
FST-428 | Principles of Human Nutrition |
| FST-429 | Food Microbiology and Safety |
|
FST-420 | Food Biotechnology |
| (Semester-V) |
|
(Semester-VI) | ||
| FST-501 | Food Industry Waste Management |
|
FST-514 | Unit Operation - II |
| FST-517 | Fruits, Vegetable, Herbs & Spices |
|
FST-518 | Cereal Technology and Baking |
| FST-521 | Instrumental Techniques in Food Analysis |
|
FST-522 | Industrial Economics & Management |
| FST-523 | Food Quality Assurance Management |
|
FST-524 | Dairy Industries |
| FST-525 | Food Plant Layout and Sanitation |
|
FST-526 | Post-Harvest Technology |
| FST-527 | Standards and Compliances |
|
FST-528 | Sweeteners and Sugars |
| (Semester-VII) |
|
(Semester-VIII) | ||
| 611 | Sea Food Processing |
|
612 | Beverage Industry |
| 615 | Chocolate and Confectionery |
|
614 | Unit Operation - III |
| 617 | Food Additives |
|
616 | Meat, Poultry and Egg |
| 619 | Packaging Technology |
|
618 | Research Project and Industrial Training |
| 621 | Food Product Development |
|
622 | Industrial Methods of Food Preservation |
| 623 | Technology of Fats and Oils |
|
624 | Food Laws and Regulation |
Human Nutrition & Dietetics
| (Semester-I) |
|
(Semester-II) | ||
| Course No. |
Course Title |
|
Course No. |
Course Title |
| 300.1 (E) |
English-I |
|
300.2 (U) |
Urdu |
| 300.1 (I.S) |
Islamic Studies/Ethics |
|
300.2 (P.S) |
Pakistan Studies |
| 303 (F.M/Bio) |
Functional Maths / Functional Biology |
|
HND-302 | Human Anatomy-I |
| HND-301 | Essentials of Food Science & Technology |
|
HND-304 | Macronutrients in Human Nutrition |
| HND-303 | Chemistry of Human Nutrition |
|
HND-306 | Human Physiology-I |
| HND-305 | Introductory Biochemistry |
|
HND-308 | Fundamentals of Sociology |
| (Semester-III) |
|
(Semester-IV) | ||
| 400.1 (E) | Communication Skill |
|
HND-402 | Bio-Statistics |
| HND-401 | Micronutrients in Human Nutrition-II |
|
HND-404 | Computer Science and Information Technology |
| HND-403 | Human Physiology-II |
|
HND-406 | Assessment of Nutritional Status |
| HND-405 | Introductory Molecular Genetics |
|
HND-408 | Nutrition Through the Life Cycle |
| HND-407 | Food Microbiology |
|
HND-410 | General Pathology |
| HND-409 | Human Anatomy-II |
|
HND-412 | Food Analysis |
| (Semester-V) |
|
(Semester-VI) | ||
| HND-501 | Dietetics-I |
|
HND-502 | Dietetics-II |
| HND-503 | Nutrition and Psychology |
|
HND-504 | Functional Foods and Nutraceuticals |
| HND-505 | Nutritional Education and Awareness |
|
HND-506 | Nutrition Through Social Protection |
| HND-507 | Meal Planning and Management |
|
HND-508 | Sports Nutrition |
| HND-509 | Public Health Nutrition |
|
HND-510 | Infant and Young Child Feeding |
| HND-511 | Food and Drug Laws |
|
HND-512 | Clinical Biochemistry |
| (Semester-VII) |
|
(Semester-VIII) | ||
| HND-601 | Dietetics-III |
|
HND-602 | Internship/Project |
| HND-603 | Global Food Issues |
|
HND-604 | Nutrition Policies and Programs |
| HND-605 | Research Methods in Nutrition |
|
HND-606 | Food Service Management |
| HND-607 | Nutritional Practices in Clinical Care |
|
||
| Elective | Courses (2 courses equal to 5 credit hours) |
|
Elective | Courses (2 courses equal to 5 credit hours) |
| HND-609.1 | Nutritional Immunology |
|
HND-608.1 | Food Toxins & Allergens |
| HND-609.2 | Drug-Nutrient Interactions |
|
HND-608.2 | Nutritional Deficiency Disorders |
| HND-609.3 | Food Chemistry |
|
HND-608.3 | Food Supplements |
| HND-609.4 | Preventive Nutrition |
|
HND-608.4 | Metabolism of Nutrients |
| HND-609.5 | Nutrition in Emergencies |
|
HND-608.5 | Nutrition Epidemiology |